Wednesday, October 23, 2013

Fall Soups--Hearty Beef and Bean Chili made with instant beans


Okay are you storing instant beans?  If not it is time to start.  They are parboiled (like instant rice) and so there is no soaking, a few minutes of simmering and your beans are ready.  LOVE it.  Seriously change your life (okay maybe only if you are serious about food storage).

Hearty Beef and Bean Chili
printable recipe
1 T butter
1 T garlic
1 c thrive ground beef (fd)
1⁄2 c thrive sausage crumbles (fd)
9 c water
2 c thrive instant red beans
1⁄2 c thrive green chili peppers (fd)
1⁄2 c thrive chopped onions
1⁄2 c thrive red bell peppers (fd)
2 T thrive tomato powder
1⁄2 T chili powder
1 t cumin
1⁄2 T thrive chef's choice seasoning blend
1 T thrive beef bouillon
1 T lime juice
1 T Worcestershire sauce
1 T cholula hot sauce
1⁄2 c thrive espagnole sauce, dry

In a stock pot, sweat garlic and butter together. Add beef and sausage and stir until lightly browned. Add water, then all remaining ingredients except sauce powder. Simmer for 12 minutes. Add espagnole slowly while whisking. Bring back to a simmer for 3 minutes. Allow to rest. 2–3 minutes before serving.

Notes:  If you want to substitute fresh ingredients use the same quantity as called for freeze dried.

Wednesday, October 16, 2013

Fall Soups--Minestrone Soup


Now that it is fall, we are eating soup at least once a week.  The boys at home house love that this recipe has both ground beef and sausage.  Recipe note: if you don't have the freeze dried ingredient substitute the same quantity of fresh. 

Minestrone Soup
printable recipe
1 T garlic
2 T butter
1⁄2 c thrive sausage crumbles (fd)
1⁄2 c thrive ground beef (fd)
10 c water
1⁄4 c thrive instant red beans
1⁄2 c thrive mushroom pieces (fd)
1⁄2 c thrive chopped onions (fd)
1⁄4 c thrive celery (fd)
1⁄2 c thrive tomato dices (fd)
1⁄4 c thrive carrot dices
1⁄4 c thrive broccoli (fd)
1⁄4 c thrive red bell peppers (fd)
1 T thrive Italian seasoning blend
1 T Worcestershire sauce
1⁄4 c thrive green chili peppers (fd)
2 T thrive beef bouillon
3⁄4 c thrive elbow macaroni
1⁄4 c thrive chopped spinach (fd) + 1/4 c. thrive green onions (fd)
1⁄2 c thrive tomato sauce

In a large pot sweat butter and garlic together. Stir in ground beef and sausage and lightly brown. Add water and all remaining ingredients except pasta, spinach, green onions, and tomato sauce. Cook for 6 minutes at a medium simmer. Add pasta and simmer for 3 minutes. Add spinach, green onions, and tomato sauce and simmer for 3–4 minutes or until pasta is tender.

Notes--Recipe featured in October 2013 Thrive It Up broadcast.

Wednesday, October 9, 2013

Fall Soups--Tuscan Tomato Soup



As the weather turns cold I love to eat soup.  I love how the tomato and basil work together in this soup.



Tuscan Tomato Soup  recipe by Chef Todd


1 T garlic, minced
1⁄2 T olive oil
1⁄2 c thrive chopped onions (fd)
1⁄2 c thrive mushroom pieces (fd)
10 c water
1⁄2 c thrive tomato dices (fd)
1⁄4 c thrive celery (fd)
1⁄4 c thrive carrot dices
1⁄2 c thrive green chili peppers (fd)
1⁄4 c thrive tomato powder
1 T thrive Italian seasoning blend
1⁄2 T thrive chef's choice seasoning blend
1 t thrive iodized salt
1 T Worcestershire sauce
1 1⁄2 c thrive classic tomato sauce
3⁄4 c basil pesto

Make croutons by mixing 1/2 tbsp. minced garlic, 1/2 tsp. THRIVE Chef's Choice Seasoning Blend, 1/4 c. Parmesan cheese, and 2 tbsp. olive oil. Coat 2 c. sourdough bread dices with mixture and toast in oven for 12-15 minutes at 350 F or until lightly browned.
In a large pot sweat garlic and olive oil together until lightly browned. Add onion and mushrooms dry and lightly brown. Add water and all remaining soup ingredients except tomato sauce and pesto and simmer for 5 minutes. Add tomato sauce and simmer for another 3 minutes. Remove from heat and stir in pesto. Serve with croutons

You can watch Chef Todd make it here. 

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